Perfect Pumpkin Pie
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If you’re looking for a pumpkin pie that sets beautifully, tastes absolutely delicious, and always gets a “wow,” this recipe delivers every time.
Pumpkin pie is a Thanksgiving classic, and when it’s made well, it’s hard to beat—a silky, warmly spiced pumpkin filling baked into a flaky, buttery crust. But for a dessert that seems so simple, pumpkin pie can be surprisingly finicky. Over the years, I’ve tried dozens of recipes and run into just about every issue: fillings that won’t set, unsightly cracks, and soggy crusts. Let’s just say the person who coined the phrase “easy as pie” had clearly never baked a pumpkin pie!
The good news is that all that testing paid off. This pumpkin pie recipe checks every box: a crisp, sturdy crust, a smooth, rich filling, and no cracks. And the best part? It’s truly easy to make.
If you’re planning your dessert lineup for the holidays, don’t miss my pecan pie, sweet potato pie, or apple crisp—they’re all wonderful alongside this pumpkin pie.
“I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time…it’s absolutely delicious!”
What You’ll Need To Make Homemade Pumpkin Pie
- Pie Crust – Use a homemade pie crust or store-bought—whichever you prefer. If using store-bought, opt for the frozen kind in an aluminum pie pan; it’s easier to blind bake and less likely to shrink.
- Pumpkin – Adds rich flavor and a smooth texture. For the best results, go with Libby’s canned pumpkin puree.
- Egg & egg yolks – The whole egg binds the filling, while the yolks bring extra richness and a silky texture.
- Granulated sugar & Light brown sugar – A combination of sugars adds complex sweetness; the brown sugar lends a deeper, molasses-like flavor.
- All-purpose flour – Slightly thickens and stabilizes the filling to prevent unsightly cracks.
- Spices (ground cinnamon, ginger, nutmeg, cloves, black pepper) – This classic pumpkin pie spice blend gives the dessert its warm, signature flavor, with just a hint of heat from the black pepper.
- Evaporated milk – Makes the filling creamy and smooth, giving the pie a luscious, velvety texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Blind bake the crust. If you’re using a store-bought crust, just follow the package directions. For homemade dough, fit it into a 9-inch deep-dish pie pan and chill it. Line the chilled crust with parchment, fill it with pie weights (or dried beans), and bake at 375°F until the edges look set. Remove the weights and bake a bit longer until the bottom looks dry and lightly golden. Then drop the oven temp to 325°F and you’re ready for the filling.
Pro Tip: Blind baking—or baking the crust before the filling goes in—gives it a head start so it stays nice and crisp once the wet pumpkin filling is added.
Step 2: Make the filling. In a large bowl, combine the pumpkin, egg, egg yolks, both sugars, the flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until the mixture is smooth.
Step 3: Assemble and bake. Pour the filling into the warm, pre-baked crust and bake for 50 to 60 minutes, or until the center is just set. Let the pie cool on a wire rack until it reaches room temperature.
Step 4: Serve. Slice and serve right away, or refrigerate the pie for up to a day before serving. For longer storage, you can freeze pumpkin pie for up to 1 month—just wrap it well. Enjoy!
Video Tutorial
More Holiday Desserts You’ll Love
Perfect Pumpkin Pie
Ingredients
- 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell thawed
- 1 (15-oz) can pure pumpkin (about 1¾ cups)
- 1 large egg
- 3 large eggs yolks
- ½ cup granulated sugar
- ½ cup (packed) light brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)
Instructions
- Blind Bake the Crust: If you’re using a store-bought frozen crust, follow the blind-baking instructions on the package. If you’re using a homemade crust, roll out the dough and gently fit it into a 9-inch deep-dish pie pan, making sure it’s snug against the bottom and sides. Chill the crust for at least 30 minutes.Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Place the chilled crust on a baking sheet (it makes it much easier to move in and out of the oven). Line the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.Bake for 20 minutes. Remove the crust from the oven, lift out the parchment and weights, and tent the edges with a few strips of foil folded in half lengthwise to keep them from getting too dark. Return the crust to the oven and bake for another 15 to 20 minutes, until the bottom looks dry and lightly golden. If it puffs up a bit, just press it down gently with a flat spatula—try not to puncture it. Remove the foil, but keep it nearby in case you need it again later.After blind-baking the crust, reduce the oven temperature to 325°F.
- Make the Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake and cool: Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Add a Comment
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I’m making this pumpkin pie for Thanksgiving. I don’t have a food processor so I’m mixing by hand. I’ve just made the pie dough. Your crust ingredients show 4 T ice cold water. So following your instructions, I added 2 T. to begin and mixed and it all came together beautifully and made a perfect round. It wasn’t crumbly at all so I didn’t add the other 2 T. I reviewed the recipe one more time to see if I had measured correctly and I had. If I had added the other 2 T. of water, the dough would have been quite mushy. Just curious what happened to my dough by only using 2 T. ice water. Thanks for the recipe. I can’t wait to finish my pie.
Hi Pam, there can be some variability in dough based on the brand of flour you’re using. If the dough came together nicely after just 2 tablespoons of water, I wouldn’t worry about it and just carry on with the remainder of the recipe. Hope you enjoy!
Do you think adjustments are needed for high altitude? Thx!
Hi Deb, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
Since this will be a scaled down Thanksgiving, I was wondering if we could make just the filling in ramekins? Our favorite part is the filling – so sans crust??? If so, how would we bake it? Thanks & Happy Thanksgiving!
Hi Karen, I haven’t tried it but think it will work. Another reader commented that she did and they were ready at about 25 minutes (but it depends on the size of your ramekins so keep a close eye on them). Hope you enjoy!
Wow! This was an adventure today! Since the recipe said 8-10 servings, I put 8 half-pint ball canning jars on a baking sheet and filled them evenly with the filling. Baked @ 325 degrees. Yikes! It took about 80 minutes for them to “set” – imagine it was because the filling was higher and more compact than it would have been in a pie crust. They look really sweet and smell wonderful! Will give them a try tomorrow! Thanks for all your great recipes!
Jen- would this recipe work as a pumpkin custard without the crust? Thanks.
Sure!
Hi! I always buy a real baking pumpkin and puree it. Would the freshly pureed pumpkin be the same amount as the canned pumpkin? Thank you!
Yes — just make sure to remove any excess moisture from the puree before incorporating it into the recipe. Enjoy!
This recipe looks fantastic. I was hoping to make mini pies/tarts. Do you think this recipe would work well for that? Also, is condensed milk okay or should I stick with evaporated milk?
Hi Judy, I think you could turn these into mini pies. I haven’t tried this with condensed milk so for the most predictable results, I’d stick with the evaporated milk. Hope that helps!
I have been making this for 3 years on Thanksgiving and it is ALWAYS a hit! Everyone looks forward to it every year and I love making making it. 🙂
We just recently moved and the new oven runs very hot. We’ve been reducing the heat by 50 degrees than what we usually use to bake or roast anything, but I’m anxious to use this new oven with this recipe given that pie is so finnicky. Do you think it would work to reduce the heat by 50 degrees across the board with this recipe
Hi Razan, I think it’s fine to reduce the temp – even if it takes a bit longer to set, it won’t hurt anything.
I just pulled two of these pies out of my oven in my first attempt at homemade crust. I’m so pleased with the result!! I can’t wait (and my hubby and kids, as well) to bite into them at our feast today.
I appreciate your thorough and detailed explanations and directions. It really boosted my confidence to try.
I will definitely return to your site for future baking needs. Thanks, Jenn!!
🙂 Happy Thanksgiving!
This looks delicious. Can I mix the pastry by hand?
Yes, just use a pastry cutter or two knives to cut the butter into the flour mixture. Hope you enjoy!
Jenn,
I’m a believer in following a new recipe to the “T” the first time I make it…with that said, I did exactly that for your pumpkin pie. Needless to say, it was definitely the right decision…the pie is DELICIOUS! My wife and I loved it as did some neighbors we shared with! Anyone reading these reviews…make this pie EXACTLY as written…you WILL NOT be disappointed! The spice profile is perfect! The sweetness is just right! And…DO NOT leave out the black pepper!
Hi there, Just wondering the purpose for the pepper?
Hi Evone, The pepper adds a little kick — you won’t really taste it.
This recipe is amazing!! I wanted to make something for my family for thanks giving but wanted it to stand out. DELISH!